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ISO 5534:1985

Cheese and processed cheese — Determination of total solids content (Reference method)

Standard Details

Specifies a method, the principle of which consists in evaporatiing the water from a test portion in the presence of sand at a temperature of 102 +/- 2 degrees centigrade in a drying oven. The content determined is expressed as a percentage by mass.

General Information

Status : WITHDRAWN
Standard Type: Main
Document No: ISO 5534:1985
Document Year: 1985
Pages: 2
Edition: 1

Life Cycle

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WITHDRAWN
ISO 5534:1985
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